  
Minimum 25 people. No substitutions please. Caesar Salad classic Caesar dressing with lemon wedges, dry Jack cheese, black olive tapenade and sliced garlic croutons Spanish Orange Salad red onions, oranges, almonds, butter lettuce and wild-grown mint Smoked Trout Salad fresh dill, fried capers and red onions in a horseradish buttermilk mayonnaise Baked Brie en Croûte triple cream cheese stuffed with a fig and onion marmalade, then wrapped in a puff pastry and baked until golden brown Ratatouille Tarte Tatin sweet peppers, eggplant, squash and onions in a roasted garlic tomato custard, baked in a pastry crust Organic Fingerling Potatoes roasted in virgin olive oil and fresh herbs Rosemary Roasted Chicken Provençal "Petaluma Ranch" organic, free-range chicken marinated in virgin olive oil and fresh rosemary, smothered in garlic, tomatoes, herbs, lemon zest, oven roasted, finished with a hint of classic French beurre blanc Stuffed Aged Beef grilled medallions of New York steak stuffed with brandy-braised wild mushrooms and Point Reyes blue cheese, over chive and créme fraîche whipped potatoes, topped with sweet buttermilk tempura onion rings Strawberry Shortcake freshly baked scones perfumed with zest of tart lemons, filled with brandy-infused strawberries, topped with whipped cream Vintners Inn Crisp seasonal sweet fruit tossed with vine-ripened berries, topped with a streusel crust of organic oats and brown sugar Minimum 25 people. No substitutions please. Items will be added upon request. Lemony Potato Salad olives and cashews in a lemon-mustard vinaigrette California Slaw Napa cabbage and baby spinach, Applewood smoked bacon and oven-dried grapes in a roasted "Gilroy" garlic and apple cider dressing Stuffed Tomatoes peppers, cucumber, feta cheese, kalamata olives and a hint of fresh oregano and red wine Grilled Vegetable Skewers seasonal vegetables brushed with olive oil, black pepper and herbs Esther's Swedish Baked Beans John Ash's version of an American classic Jalapeño Cornbread Yogurt and Mint Chicken Breast tandoori-style chicken perfumed with fresh lime Carne Asada tender flank steak rubbed with cilantro, garlic and fresh-squeezed lime, accompanied by pico de gallo and warm tortillas Miso Marinated Salmon Steaks red onion and cucumber relish Assorted Baked Cookies Vintners Inn Brownies Fresh Seasonal Berry Pies Available exclusively at Vintners Inn Event Center. Melon and "Laura Chenel" Goat Cheese Salad spicy greens and walnuts in an agrodolce dressing Grapefruit, Avocado and Fennel Salad tossed with fresh radish sprouts, arugula and watercress leaves Thai Beef Salad thinly sliced beef marinated in a soy and fish sauce, with snow peas, bean sprouts, glass noodles, pickled cucumbers and Napa cabbage, in a coconut peanut vinaigrette California Niçoise platter of spice-coated seared ahi tuna over young beans, jícama, roasted potatoes, tomatoes, savory greens, and "sunny-side-up" quail eggs, drizzled with a lime citronette Japanese Soup dashi, noodles and rock shrimp Deep Dish Potato and Olive Cake layers of Yukon Gold potatoes, red onions, kalamata olives and fresh herbs baked into a crispy golden brown cake Medley of Local Seasonal Vegetables wild mushrooms and rosemary parmesan polenta triangles Miso Marinated Salmon wrapped in rice paper with basil-mint pesto on sticky rice, garnished with rice wine marinated cucumbers Grilled Pork Loin cranberry ketchup on a warm red cabbage salad and "frizzled" onions Roasted Tenderloin of Niman Ranch Beef dried fig and red wine reduction over creamy mashed potatoes Chocolate Mousse Cake chocolate chiffon cake topped with toffee pieces, dark chocolate mousse, covered with a chocolate glaze Assortment of Classic French Petit Fours SALADS Please Select Two French Green Bean Salad pickled onions and toasted walnuts in a shallot tarragon vinaigrette Organic Field Greens Salad "Laura Chenel" goat cheese, candied almonds, in an apple cider thyme vinaigrette Smoked Chicken Salad orzo pasta, corn, toasted pine nuts and fresh basil Limestone and Endive Salad oven-dried tomatoes, apples and Point Reyes blue cheese California Caesar Salad Orecchiette Pasta Salad feta cheese, kalamata olives and basil PLATTERS Please Select One Market Fresh Garden Crudités baked olives, miso vinaigrette and roasted garlic dipping sauce Fresh Mozzarella and Tomatoes dusted with lemon pepper, fresh herbs, with basil oil Baked Brie en Croûte triple cream cheese stuffed with a fig and onion marmalade, wrapped in puff pastry and baked until golden brown SIDE DISHES Please Select Two Organic Yukon Potatoes rosemary roasted potatoes with red onions and herbs Whipped Potatoes sweet roasted garlic and herbs White and Wild Rice pilaf with carrots and peas **Seasonal Beans salsa verde Medley of Local Seasonal Vegetables fennel tomato broth Rigatoni Pasta roasted cauliflower and parsley pesto Fusilli Pasta feta cheese, olives, golden raisins and capers Cinnamon Cous Cous sweet spiced vegetables ENTRÉES *Carving Fee $125.00 per carved item Grilled Striped Bass chipotle-tangerine vinaigrette with a black bean salsa Pan Roasted Chicken Breast ragout of cabbage, apples and onions Braised Pork Chops dried fruit, fresh ginger, cinnamon and toasted almonds Wild Salmon Filet fennel crusted with a roasted pepper and grapefruit vinaigrette Sonoma Adobo Pork Roast garnished with sliced radishes, cabbage, cilantro, tomatoes and tortilla chips Grilled Leg of Lamb* currant-bell pepper chutney Slow Roasted Prime Rib of Beef* Mustard-Bourbon Glazed Caggiano Ham* Asian Poached Chicken tender pieces of chicken simmered in soy sauce, balsamic vinegar and orange juice, infused with licorice flavored star anise, arranged over soba noodles DESSERT Please Select Two Seasonal Fruit and Berry Crisp English Berry and Brandy Trifle Chocolate Apple Bread Pudding Classic Cheesecake **Old Fashioned Ice Cream Sundae Bar Choice of One Entrée - $40.00 per person Choice of Two Entrées - $55.00 per person Choice of Three Entrées - $70.00 per person Prices do not include 20% service charge and 7.75% sales tax. Menus are seasonal and subject to change **Items that are not available for off site catering |